Rosemary Roast Potatoes Recipe
Crispy flavorful Rosemary Roast Potatoes recipe Ultimate side dish packed with herbs Easy prep perfect roast tech for best potatoes ever
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roast
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly. Cut them into roughly 1-2 inch chunks.
- Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 8-10 minutes, or until the potatoes are slightly tender but still firm.
- Drain the potatoes thoroughly and return them to the pot. Gently shake the pot to “rough up” the edges of the potatoes.
- In a large bowl, toss the potatoes with olive oil, minced garlic, chopped fresh rosemary, salt, and pepper.
- Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding the pan.
- Roast for 45-60 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through to ensure even cooking.
- Serve the potatoes immediately for the best flavor and texture. Garnish with extra fresh rosemary, if desired.